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Eggplant Parmesan Italiana


2 large eggplant, sliced 1/3 inch thick, rounds

1 ½ cup tomatoes, diced (or more) or 1 15 oz can diced tomatoes

2 cups chopped kale or organic spinach, can be frozen

1 cup leek, chopped (or green onions)

1 tsp Peachy’s mixed herbs

1 medium onion, chopped

1 red, yellow or green pepper, diced

3 cloves garlic, finely chopped

2 T. olive oil

Salt and pepper to taste

1/2 cup Parmesan cheese

½ c. red wine (optional)

2 whole carrots, diced

2 celery stalks, chopped



To shorten the cooking time in the oven, after slicing the eggplant, cook eggplant in a large

pot on medium low heat w a splash of water, covered for 5-6 minutes while preparing the

sauce.  Or, cook eggplant in microwave oven for 5 minutes.

In a large skillet, heat oil.

Add garlic and onions, sauté for about 2 minutes. Add celery and carrots.

Saute for 3 minutes.

Add green peppers, tomatoes,  kale, wine and herbs.

Simmer for 10-1 5 minutes. Add spinach.

Season with salt and pepper to taste. Set aside.

Spray a large baking pan with spray oil.

Lay pre-cooked eggplant side by side, on baking pan. (Overlapping is okay)

Add sauce on top of eggplant, sprinkle with parmesan cheese.

Add another layer of eggplant and repeat the process.

Bake in the oven at 350 degrees for about 13-15 minutes.

(For the meat lovers: may add to the sauce, ½ lb browned lean ground beef, ground turkey

or diced chicken breast)

Serves: 6-8

Nutrition Information, per serving:

232 Calories, 7 g Protein, 27 g Carbs, 12 g Fat, 6.5 g Fiber, 6 mg Cholesterol

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